SteinCastle
Member
- Joined
- Feb 23, 2014
- Messages
- 11
- Reaction score
- 2
- Recipe Type
- Partial Mash
- Yeast
- safale 05
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.055
- Final Gravity
- 1.011
- Boiling Time (Minutes)
- 60
- IBU
- 35
- Color
- 5.6
- Primary Fermentation (# of Days & Temp)
- 5-7days @ 65
- Secondary Fermentation (# of Days & Temp)
- 5-14 days @68-70
- Tasting Notes
- Floral and fruity pale ale. Brew it and let us know what you think!!
Category: 10 - American Ale Subcategory: A - American Pale Ale
Efficiency: 75.0% Attenuation: 79.0%
CHAINMAIL PALE ALE:
Ingredients:
.5lb (7.4%) Vienna Malt; Weyermann - added before boil, steeped 60m
.5lb Maris Otter; Crisp - added before boil, steeped 60m
.25lb (3.7%) Caramel Malt 20L; Briess - added before boil, steeped 60m
5.5lb (81.5%) Dry Extra Light; Muntons - added during boil, 10min
.5oz (10.0%) Zythos™ (10.9%) - added during boil, boiled 20.0m
.75oz (15.0%) Ahtanum (6.0%) - added during boil, boiled 20.0m 1tsp
Whirlfloc Tablets (Irish moss) - added during boil, boiled 15.0m
.25oz (5.0%) Zythos™ (10.9%) - added during boil, boiled 10.0m
.25oz (5.0%) Centennial (10.0%) - added during boil, boiled 10.0m
.75oz (15.0%) Ahtanum (6.0%) - added during boil, boiled 10.0m
1*tsp Irish Moss - added during boil, boiled 10.0m
.25oz (5.0%) Zythos™ (10.9%) - after boil
.75oz (15.0%) Centennial (9.2%) - after boil
.5oz (10.0%) Ahtanum (6.0%) - after boil
1oz (20.0%) Citra™ (12.0%) - added dry to secondary fermenter
Excellent pale ale brewed for our pilot brewpub. Try it and let us know what you think guys! Can add fermentation details if needed. Enjoy!
Sub 2row for dme for all grain...
1. Steep vienna and crystal malt @ 154F for 60min.
2. Pre heat in a separate pot 6.5 gal to 164F.
3. Pour malt sweet wort into boil water, and sparge by washing grain bag thru boil water. (teabag it)
4. Bring the 6.5 gal to boil, boil for 45min and follow hop schedule. Add DME at 10min mark.
5. Gelatin added to secondary after dry hopping for 5-14days (drop temp to 38F for 36hrs prior to addition.)
6. force carb @ 11psi for 10 days
Efficiency: 75.0% Attenuation: 79.0%
CHAINMAIL PALE ALE:
Ingredients:
.5lb (7.4%) Vienna Malt; Weyermann - added before boil, steeped 60m
.5lb Maris Otter; Crisp - added before boil, steeped 60m
.25lb (3.7%) Caramel Malt 20L; Briess - added before boil, steeped 60m
5.5lb (81.5%) Dry Extra Light; Muntons - added during boil, 10min
.5oz (10.0%) Zythos™ (10.9%) - added during boil, boiled 20.0m
.75oz (15.0%) Ahtanum (6.0%) - added during boil, boiled 20.0m 1tsp
Whirlfloc Tablets (Irish moss) - added during boil, boiled 15.0m
.25oz (5.0%) Zythos™ (10.9%) - added during boil, boiled 10.0m
.25oz (5.0%) Centennial (10.0%) - added during boil, boiled 10.0m
.75oz (15.0%) Ahtanum (6.0%) - added during boil, boiled 10.0m
1*tsp Irish Moss - added during boil, boiled 10.0m
.25oz (5.0%) Zythos™ (10.9%) - after boil
.75oz (15.0%) Centennial (9.2%) - after boil
.5oz (10.0%) Ahtanum (6.0%) - after boil
1oz (20.0%) Citra™ (12.0%) - added dry to secondary fermenter
Excellent pale ale brewed for our pilot brewpub. Try it and let us know what you think guys! Can add fermentation details if needed. Enjoy!
Sub 2row for dme for all grain...
1. Steep vienna and crystal malt @ 154F for 60min.
2. Pre heat in a separate pot 6.5 gal to 164F.
3. Pour malt sweet wort into boil water, and sparge by washing grain bag thru boil water. (teabag it)
4. Bring the 6.5 gal to boil, boil for 45min and follow hop schedule. Add DME at 10min mark.
5. Gelatin added to secondary after dry hopping for 5-14days (drop temp to 38F for 36hrs prior to addition.)
6. force carb @ 11psi for 10 days